Peach Basil Chicken Salad Pita Pockets

Ripe summer peaches and fragrant basil turn everyday chicken salad into something bright and unexpected. Folded with a light yogurt-mayo dressing and tucked into whole-wheat pitas with crisp lettuce, these pockets make an easy, fresh lunch.

Serves 4 · 20 min prep · 2 min cook

Estimate for one serving

• 395 cal
• 34g protein
• 36g carbs
• 12g fat
• 5.8g fiber

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Ingredients

• 3 cups cooked chicken breast, diced
• 2 cups ripe peaches, diced
• 1/2 cup celery, finely diced
• 1/3 cup fresh basil, chiffonade
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pita breads
• 8 butter lettuce leaves

Instructions

1. 1Dice the cooked chicken into small, even cubes and place them in a large bowl.
2. 2Add the diced peaches and celery so the fruit stays firm and the celery adds crunch.
3. 3In a separate small bowl whisk the Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth and creamy.
4. 4Pour the dressing over the chicken and peach mixture and fold gently until every piece is lightly coated.
5. 5Fold in the basil chiffonade at the last moment so the leaves stay bright green and fragrant.
6. 6Taste and adjust salt or lemon if the peaches are especially sweet.
7. 7Warm the pita breads briefly in a dry skillet over medium heat for 30 seconds per side until pliable.
8. 8Open each pita pocket carefully and line the inside with two butter lettuce leaves to keep the bread from sogging.
9. 9Spoon the peach-chicken salad generously into each pocket, packing it just full enough to hold together.
10. 10Serve immediately or wrap tightly in parchment for portable lunches that stay fresh until midday.